Chili Rellenos Bocados in Indfused style-all the flavor, none of the guilt!
It is Cinco de Mayo today! Time for a fiesta! Chili Rellenos is one of my most favorite dishes and when we eat at a Mexican restaurant, no matter how extensive the menu is, I find myself ordering the chili relleno over and over again. Invariably, I have later regretted eating the tasteless, soggy chili relleno, soaked in oil 😦
Hence my quest of making the chili relleno that my taste buds would have a fiesta with! Chili rellenos means chili with stuffing. Bocados is bites.
I listed what I wanted in my chili relleno-
- Yummy stuffing in poblano peppers, instead of just the cheese
- Crispy, tasty outer coating without the deep frying…..of course
- A cotija cheese sauce instead of the ubiquitous tomato sauce.
So this was my experimental solution-
- A beans, fire roasted corn and cheese mixture spiced with chipotle chilies in adobo sauce.
- Crispy coating of an eggless mixture of besan and cornmeal and made in an ebelskiver or aappe pan with just a few drops of oil!
- Creamy cotija cheese sauce without the crema.
I cut the chilies in half horizontally and made them bite size but you could make the whole chili in a sandwich maker too!
My family, my biggest critics, liked the cotija cheese sauce too. The craisins offer a yummy contrast to the salty cotija cheese. Pomegranate arils taste awesome with the cotija cheese sauce……but truth be told, I was so happy I took the pictures before I stepped out to get the pomegranate. Because when I got back from the store, there were no chile relleno bocados left to photograph!
Chili Rellenos Bocados- Indfused style!
- 3 medium sized poblano peppers
For the stuffing-
- 2 teaspoons tomato paste
- 1 teaspoon ground chilies in adobo sauce or to taste
- 1 teaspoon brown sugar
- Salt to taste
- 3/4 cup cooked red beans
- ¼ cup fire roasted corn
For the batter-
- ¼ cup besan or gram flour
- 2 tablespoon cornmeal or idli rawa
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- Salt to taste
½ cup grated Mexican cheese
About 2 teaspoons oil
For the cotija cheese sauce-
- ¼ cup cotija cheese, finely grated
- 1/3 cup plain nonfat Greek yogurt
- 1 small clove of garlic, grated
- ¼ teaspoon wine vinegar or sherry vinegar
- ½ teaspoon sugar
- Salt to taste
- ¼ cup craisins or pomegranate arils
To make the Chili Relleno Bocados-
- Char the skin of the poblano peppers on the cooktop as shown in the photos. It can also be done using a broiler or an outdoor grill. Turn the peppers to char the skin on all sides. Put them in a paper bag (as shown in photos) and close the top or put them in a bowl and cover them to sweat the peppers for a few minutes. Remove skin as shown in photo. Using a paper towel helps grab the skin and catch the blackened skin in it too. Cut the chilies in half and remove seeds and stem.
- For the stuffing, combine the tomato paste, chilies in adobo sauce, brown sugar and salt. Add the cooked beans and the fire roasted corn. Stir to combine.
- Combine all the dry ingredients for the batter and whisk in the water to form a batter the consistency of dosa or pancake batter.
- Heat the ebelskiver/ aape pan with a few drops of oil in the indentations. Dip the stuffed chilies in the batter and drop them in the pan. Divide the grated cheese in 6 portions and top the chilies in batter with the cheese.
- Cover the pan and turn the heat to low. Cook until the batter is cooked through and the bottom of the Chili Relleno Bocados are golden brown and crispy and the cheese is melted.
- Simply combine all ingredients for the cotija cheese sauce and set aside.
- Serve the Chili Rellenos Bocados with the cotija cheese sauce.
Enjoy Cinco de Mayo!